Gluten-Free Classic Bolognese Meat Sauce
Experience the rich, slow-cooked flavors of Italy with this Gluten-Free Classic Bolognese Meat Sauce, a hearty and satisfying dish perfect for family dinners or meal prep. This recipe combines the savory layers of tender ground beef and pork, aromatic vegetables, and a splash of red wine in an authentic, gluten-free twist on the traditional favorite. Slow-simmered with crushed tomatoes, gluten-free beef broth, and a hint of nutmeg, this sauce achieves its signature silky texture with the addition of whole milk. Serve it over your favorite gluten-free pasta or spiralized veggies for a comforting meal that’s as wholesome as it is delicious. With just 20 minutes of prep and plenty of time to develop deep, robust flavors, this bolognese is the ultimate centerpiece for gluten-free dining. Perfect for serving a crowd or freezing for later—this dish is everything you love about classic Italian cuisine, made accessible for all.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Onion, finely chopped
- 1 large Carrot, finely chopped
- 2 stalks Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 1 pound Ground beef
- 1 pound Ground pork
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 cup Gluten-free beef broth
- 28 ounces Crushed tomatoes
- 1 cup Whole milk
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 0.25 cup Parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large saucepan over medium heat until the butter has melted and is bubbling.
Add the chopped onion, carrot, and celery, and cook until the vegetables are softened and the onion is translucent, about 10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and ground pork to the saucepan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the red wine and bring to a simmer. Cook until the wine has reduced by half, about 5 minutes.
Add the gluten-free beef broth, crushed tomatoes, milk, bay leaf, salt, pepper, and nutmeg. Stir to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the saucepan, and cook for 1.5 to 2 hours, stirring occasionally.
Remove the lid during the last 30 minutes if you want the sauce to thicken more. Adjust seasoning with additional salt and pepper if needed.
Discard the bay leaf before serving.
Serve hot over gluten-free pasta or spiralized vegetables, and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 51.7 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 908 mg | 70% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4970 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
